apple cider vinegar

Last night, I decided to make my own salad dressing for the first time, instead of using one out of a bottle. I’ve seen salad dressings being made on cooking shows all the time, and I knew it wasn’t hard to do.

Before I started I did a quick Google search for recipes, but nothing really caught my fancy. I had quite a few of the ingredients that the various recipes said I would need for a salad dressing, and a number of vinegars to choose from. Should I use balsamic? Red wine vinegar? Mustard? Do I want something creamy or a light vinagarette?

The salad leaves I would be using had a bit of flavour on their own, so I decided that I needed something with a strong taste of it’s own. Except for Caesar salads, I generally don’t use cream dressings anymore.

Mix throughly, adding the oil gradually as the last step. This makes a strong mustard tasting vinagarette, so you may want to adjust the amount of mustard depending on your personal tastes. I added the amount of vinegar and oil until the dressing became the consistency that I wanted. I ended up with enough dressing for 3-4 large servings of salad.

I’ve seen similar recipes with pressed garlic and/or sugar added to the dressing, but I didn’t think it needed either of those at all.